Move into the country, gonna eat a lot of peaches

Millions of peaches, peaches for me.

Anyone?

Before the summer of 2011, I don’t think I had ever had a fresh peach. Now I can’t stop eating them. Plus the market across from my old apartment always has big bucket of them. So convenient.

At some point when I was home with my parents, we ended up with a whole bunch of peaches. And just like with extra oranges, my instinct, of course, was to bake with them. My dad requested a cobbler. I’ve never made a cobbler, so it seemed like the perfect opportunity!

I searched a couple of my favorite food blogs and settled on this blackberry peach cobbler from Eat, Live, Run. If you don’t read this blog, you should (I have enjoyed everything I’ve ever made- seriously!).

Ingredients!

Substitutions included wheat flour and almond milk (I was going to add oats but I wasn’t sure how that would turn out).

The first step was to skin the peaches, which I had also never done. Turns out it is ridiculously easy. You just boil a pot of water on the stove, and drop the peach in for thirty seconds. Pull it out (carefully), wait until its cool enough to handle, and cut the skin off.

Naked Peaches!

Next, I mixed the chopped peaches with blackberries, lemon juice, and sugar. I dumped the mixtures into a greased pan and popped it the oven.

While it was baking I made the dough part of the cobbler. It was pretty easy- I used a pastry cutter instead of my hands (I really need to get me one of those). After the fruit mixture was in the oven for a little while, I pulled it out and added the dough  in globs. Globs of dough = way more fun than spreading batter, just saying.

And about half an episode of Perception later, it was done! I snacked on some with some ice cream and Redi Whip and let me tell you it was heavenly.

I will definitely be keeping this recipe in mind for future excess fruit 🙂

Extra oranges? Make muffins.

I kind of have a problem with going overboard on produce .Seriously, I’m either completely out of all fruits and veggies or my fridge is ready to burst. Since I vacated my apartment, I was doing a pretty good job of keeping my stock in check. Until the end of my last week of work (I forgot how many free lunches that week entails – first world problems, I know).

Long story short I ended up with a bunch of bananas and two oranges. Bananas I never mind having leftover (banana ice cream and green monsters are two of my favorite snacks of all time – don’t make fun). But the oranges were a little trickier.

Luckily, my mom is the one the who got me into baking (ie. her pantry is also stocked with the essentials). And I had a free Sunday. I searched “orange” on foodgakwer, and came across these Orange Muffins.

*Also I left my camera in the ‘burgh. I hope you like instagram as much as me 🙂 My username is danananah. Follow me for more everyday food pic’s!

I substituted (apparently it is impossible for me to copy a recipe line by line) the sour cream for lactose free yogurt (delicious, not gross at all) and replaced a cup of the white flour for wheat flour (though I always do this –  added texture and health benefits? Favorite baking “trick”).

Mom also had dried orange peel on hand, so I used that instead of zesting the orange. I don’t know what it is about zesting fruit but I absolutely hate doing it.

Making a mess.

Yummy yummy batter. And my hand written recipe creepin’ underneath.

More yummy batter.

Glaze time! This is came together perfectly. More dried orange peel instead of zest.

And completion. I was more than happy with how they turned out. My dad even left me a note in the morning about how good they were (he had one for breakfast before I got up).

Honestly though- the best part of making them was leaving them in the oven for the exact amount of time the recipe suggested. Beautiful. I will never miss the oven from my last apartment. Ever. Fingers crossed the new oven is a good one!

Salted Pretzel Marshmallow Bars (Nick)

So I finally decided to make something and in-turn document it as well. Since I have been very lackadaisical about posting as well as documenting things I am trying to get back into it.

I have subscribed to food network magazine and enjoy their variety of things and this month they had a feature on marshmallows so I decided to make these bad boys… The perfect combo of sweet salty and peanut butter!

 

 

As you can see when I lifted the tin foil out of the pan they crumbled a little, not the most beautiful thing but alas, still delicious.

The ingredients were simple and the only thing I did not have in my kitchen were peanut butter chips and marshmallows..

Continue reading

Birthday Brownies

I’m a little late on this, but here it is. The best brownies I have ever made!

I did get birthday cake. In the form of an insanely delicious chocolate creation from Six Penn (aka the best restaurant in downtown Pittsburgh). Chocolate cake, layers of chocolate frosting, ganache topping, drizzled chocolate sauce on the plate, and a birthday candle. Not to mention a side of milk. It was the best piece of cake I’ve ever had.

I really need to take pictures of these things.

In the days leading up to my birthday though, all I could think about were brownies. So like any other self respecting baker, I made some for myself for my birthday. They might even be richer than the cake from Saturday. Super dense and melt in your mouth at the same time, with a bit of salt to even it all out.

Sure to elevate your mood under any circumstance.

Salted Fudge Brownies

I was out of eggs so I used chia seeds. Again. I’m beginning to think I may never switch back to eggs.

The best brownies always seem to be the one that involve melting lots of chocolate at the first step. I loved how it made my whole apartment smell like chocolate!

Then add in everything else and bake. My oven took about 15 minutes longer than the recipe said (par for the course). Eventually I just gave up and took them out- the melted chocolate made them seem less than done I think.

I did my best to savor them, but it was so hard! I will definitely be making these again as soon as I have a kitchen (or maybe even this week at my parent’s house!).